Italian Sausage Parmesan Stuffed Mushrooms

1. Grease,lightly,a 13x9x2 inch dish.

2. After cleaning mushrooms,remove stems.

3. Set aside.

4. Put mushroom caps in dish.

5. In a medium skillet,combine the garlic and sausage.

6. Brown the sausage,and crumble as stirring.

7. Drain well.

8. Position a knife's blade in processor bowl.

9. Add the stems of mushrooms,sausage and the pepper.

10. Cover top,and process for 30 seconds.

11. By spoonfuls,add filling to mushrooms,then sprikle the parmesan cheese.

12. Bake for 15 minutes.

13. You may garnish the mushrooms with the fresh parsley.

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Nutrient	Quantity
Total fats	1.1868 g
Protein	45.2049 g
Carbohydrates	1.5177 g
Energy	208.547 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0402 g
Water	181.9554 g
Aspartic acid	0.0302 g
Calcium, Ca	278.8945 mg
Lutein + zeaxanthin	142.1155 g
Fiber, total dietary	0.291 g
Carotene, beta	128.2825 g
Niacin	2.5537 mg
Vitamin A, RAE	78.6804 g
Arginine	0.0238 g
Riboflavin	0.3467 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	0.0385 g
Sodium, Na	156.1587 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0346 g
Total lipid (fat)	1.1868 g
Manganese, Mn	0.1275 mg
Fructose	0.0013 g
Proline	0.0164 g
Fatty acids, total saturated 16:0	0.2118 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	148.4147 mg
Sugars, total	0.055 g
Serine	0.0115 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0822 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.3129 mg
Selenium, Se	38.5368 g
Ash	2.8458 g
Fatty acids, total saturated 18:1 undifferentiated	0.1767 g
Pantothenic acid	0.0359 mg
Phenylalanine	0.0117 g
Copper, Cu	0.587 mg
Betaine	0.0512 mg
Thiamin	0.2807 mg
Retinol	68.0002 g
Methionine	0.004 g
Iron, Fe	3.4351 mg
Carbohydrate, by difference	1.5177 g
Phosphorus, P	414.9494 mg
Folate, total	37.9878 g
Tocopherol, gamma	0.0509 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	0.115 g
Alanine	0.0124 g
Cholesterol	113.3336 mg
Valine	0.0161 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.0886 g
Glycine	0.0121 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0049 g
Zinc, Zn	2.3351 mg
Isoleucine	0.0116 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.4016 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0201 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	440.6824 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	37.9878 g
Tryptophan	0.0034 g
Vitamin C, total ascorbic acid	4.261 mg
Phytosterols	0.654 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0072 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	42.219 g
Fatty acids, total saturated	0.3019 g
Histidine	0.0058 g
Fatty acids, total monounsaturated	0.2114 g
Threonine	0.0091 g
Folate, food	37.9878 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	1.1605 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	48.3166 mg
Lysine	0.0141 g
Potassium, K	554.8562 mg
Cystine	0.0032 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Parmesan cheese	0	0	0	0
Mushroom	20	0	0	0
Parsley	2 teaspoons	0.9	0.1582	0.0198
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
bulk italian sausage	0.5	201.7338	0	1.1333